This image is from Volume 1 of 100 years of pictorial & descriptive history of Wisconsin Rapids, Wisconsin, while the quoted description is from Volume 2.
"Lumber camps were established in the timber and men worked out of these locations.
The buildings were generally built of logs cut on the spot to form a clearing. Sleeping bunks were built onto the sides of the sleeping shanty, generally two bunks high. All were heated with wood stoves with the stove pipe running up through the ceiling and about the roof, often a source of fires. Eating houses combined the cook's quarters and dining room for men and many times it was the "community house" for men in which to congregate. The tables, for the dining room, were of plain boards, many feet long and about six feet wide. The benches furnished the seats and they were one board wide and ten to sixteen feet long.
The foreman of the camp was the supreme head. Crews often numbered into the hundreds and under different organization than the smaller ones. Men hired out in the fall and stayed in camp all winter, coming out either during the log drive in the spring or by rail. They seldom ran summer camps. Roads, because of rains, would be bottomless and flies and mosquitoes would eat men and horses and oxen alive. Men in the logging camps were called "lumber jacks" and often reminded one of the Canadian "voyageurs". Many of the early camp followers really did come from Canada.
The hours were from twelve to fifteen a day. They were called in time for breakfast at six o'clock, a lunch was sent out to them at nine and another at three and supper when they got into camp anywhere from nine to eleven.
In the early camp days the main bill of fare was salt pork, navy beans, and flour. Molasses was added and later dried fruit especially prunes. "Flapjacks" were a luxury and a special inducement offered the men. Coffee and tea and sugar finally found their way as the competition between camps grew stronger. Their camps that were in active operation in the early ninety's and later served meals that would rival any good hotel. Pie, cake, doughnuts appeared on the breakfast bill and fresh meats served in many forms three times daily. Many managers stated that it was cheaper and more satisfactory to fill up their men with sweets than meats.. Liquor was never allowed in the camps though occasionally a little came in especially with new arrivals but that did not last long. The average pay was fifteen dollars a month and board."